This creamy pumpkin soup recipe blends the natural sweetness of pumpkin with aromatic spices, fresh herbs, and a velvety texture. Perfect for cozy fall dinners, holiday starters, or make-ahead meals, it’s topped with bacon, croutons, or fresh parsley for extra flavor and crunch.
Ingredients
Instructions
In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot. Add butter if needed.
Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute.
Add chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Stir in pumpkin puree and heavy cream. Simmer for 2–3 minutes.
Discard the bay leaf and thyme stems. Use an immersion blender to puree until smooth.
Stir in 1 tablespoon of parsley. Ladle into bowls and garnish with cream, croutons, bacon, and remaining parsley.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 286 calories
- Sugar Content
- 8g
- Sodium Content
- 1034mg
- Fat Content
- 21g
- Saturated Fat Content
- 11g
- Unsaturated Fat Content
- 9g
- Trans Fat Content
- 0.01g
- Carbohydrate Content
- 19g
- Fiber Content
- 4g
- Protein Content
- 7g
- Cholesterol Content
- 51mg
